Wind is way down today and we got the smoker seasoned this morning. To season it the smoker has to run for 3 hours and then you add wood chips for the last 45 minutes. We added mesquite chips to season it with and were lucky we did because though I knew mesquite was strong I didn't know how strong until we smelled that smoke. Really kind of awful smelling. Good thing I had found some hickory chips yesterday. After it was seasoned we put a couple small slabs of ribs in it to have for supper. I meant to get a picture but then forgot so you all will have to wait until we open it again before I can show them to you. I was told on a forum that you should smoke it for 3 hours, then wrap it in foil for two hours then without the foil for another hour or so. Mine are kind of small so it might not take quite that long.
I was also told that you should only have a thin blue smoke coming out and not a thicker white one. We are doing pretty good with that. Phil is handling all the loading of the chips and seems to really enjoy doing this.
Besides smoking I have yogurt in the oven growing and sourdough bread in the oven as well-not really growing so well. It is incredibly slow rising today. I am thinking about doing only one rising since it may take forever to get a second one.